Category Archives: Recipes

Tday Cheesecakes

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brown sugar Galliano

I think it’s been 4 years since I made cheesecake. I forgot how easy and delicious it is. And I never seem to make the same thing twice. For example, I’ve never made anything like either these before. On the left we have a “creme brule” cheesecake, this just means I spread damp brown sugar across the top, then we fired it with the kitchen torch, which has never been used in the kitchen before, heh. On the right we have a Galliano cheesecake. Yep, you guessed it, I added the booze to the mix. It’s yummy, but a bit too strong. It wasn’t that strong when we were testing it on the batter side. Next time I’ll go with less. Maybe only 2 onces. I think we’ll have to eat the rest of this one with vanilla ice cream to help cut the sharp bite it has.

Goldfrapp

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New drink I made up. We dubbed it the “Goldfrapp” because she has a song called Black Cherry. It’s liquid candy. Very Yummy!

Ratio 1:1 (Metaxa Brandy: Cruzan Black Cherry Rum) You need to either keep your booze cold, or add ice. I’m finding all booze is much better cold. As cold as possible.

GoldfrappSM

Flapjack Flap

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Snopes.com: Pancake Mix and Allergic Reaction.

This is making the rounds, so I took a look. Best to actually read Snopes so as to get the whole story. Only “toxic” if it’s gotten moldy, and the person eating it has allergies to mold. So, I think the moral to the story is to look when you open it up and check for mold before you shake the contents up. I do this with cheese, bread, everything that could possibly get moldy. If the environment is damp, like we live in Seattle here, anything can grow mold. I think it’s gross, even if it isn’t toxic to me.

Also, I noticed that every story in there was about pancakes, and yet the story in the email was inflated to include any baking mix you might leave in the pantry beyond it’s expiration date.

Corn & Oil

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Had one of these at a bar months ago, and have been honing in on the recipe since. Here’s what we have now:

3/4 oz/shot of Falernum
2 oz/shots of Blackstrap rum (Cruzan)
3/4 tsp lime juice
3 dashes of aromatic bitters
4 ice cubes at least

(We’ve been boozing it up lately, so as not to have to move lots of mostly empty bottles.)

Blackberry Syrup

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Mike and I made blackberry syrup last week. Here are my notes for future reference.

Juiced lots of berries in chinoise a week ago.
– But I think this would be much easier if we just used the juicer.

Making syrup (8/4/09):

1 quart of juice (4 cups)
– heated in large sauce pan on stove top,

– as it comes up to a simmer add:
1 tspn of citric acid (powder we got for making saki)

4.5 cups of sugar,
– add this half cup at a time, allowing it to dissolve completely before adding the next one
– stir constantly

(You need more than 50% sugar to keep it from growing mold or other nasty things.)

Once all the sugar is dissolved, keep stirring and simmering until you don’t see steam actively rising off the goo anymore.

Poor into quart glass jar with tight lid. Was a little more full at the end then it was at the beginning.

(First drink made: 3/4 oz of syrup, 2 shots/oz white rum, 6 oz club soda, and ice. Yum!)